Pecorino Camomilla

About this item

Pecorino Camomilla is produced in May and June, when the sheep are grazing in fields of chamomile flowers. The cheeses are then packed in crates of dried chamomile blossoms to age. Historically, Italian cheesemakers would have used hay or dried leaves to pack the crates. This was both to insulate the wheels from the warm Mediterranean summers and to pad them for the bumpy wagon rides into market.

The cheesemaker Paolo was inspired by memories of his grandma, who would pack her cheeses with fresh chamomile flowers instead of hay or leaves. The resulting cheese has a smooth, semi-firm texture, and a fragrant floral profile. Pecorino Camomilla has notes of oatmeal cookies, warm vanilla, and light lemon finish.

Sold By: Weight

Milk Type: Pasteurized Sheep Milk

Origin: Emilia Romagna, Italy

Pairings: Herbal tea, Pinot Grigio, shortbread cookies, fresh sliced apple, honey.